Legend of Wang Zhi He Fermented Bean Curd

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Wang Zhi He fermented bean curd is
a delicious snack reputed as one of "China's time-honored brand" that has a
history of over three hundred years.

In the 8th year of Kangxi's reign
in the Qing Dynasty, Wang Zhihe, born in Xianyuan County, Anhui Province, went
to Beijing to participate in the imperial examination. Unfortunately, he failed
the exam and made a living in Beijing by grinding tofu. One day, his tofu did
not sell well and there was much left. Afraid that the tofu would turn bad, he
cut the tofu into small pieces and placed them into a jar mixed with salt and
spices. Then, hesealed the mouth of the jar and thought that the
preserved bean curd could be produced by this approach. Some days later, he
opened the jar and found to his surprise that the tofu inside the jar was quite
tasty. So he tried to sell it, which soon won the favor of the customers and
became famous from then on. To the late Qing Dynasty, the fermented bean curd
with odor was so popular that even Empress Dowager Cixi was indulged in
it.

Wang Zhi He fermented bean curd is
made of well selected ingredients. It is produced by high-quality soybeans
through a series of processes including dunking the soybeans, grinding,
filtering, adding halogen, pre-fermentation, pickling, post-fermentation, and so
on. Wang Zhi He fermented bean curd has a special fragrant amid the strong odor.
That is because a kind of protein mildew is generated which can decompose
protein to create abundant amino acids. Therefore, the Wang Zhihe femented bean
curd has a very fresh and delicious taste. Till now, "Wang Zhi He" brand
products are wildly favored by the Chinese people for its five major
characteristics - fine, oily, soft, mild and fragrant.